Roasted pumpkin makes a flavourful addition to chickpea hummus for a seriously delicious and healthy dip that's easy to make.
Prep Time: 15 mins
Cook Time: 45 mins if using fresh pumpkin
Servings: 16 servings
1.5 cups pumpkin puree
1 can chick peas drained and rinsed
1/4 cup tahini sesame paste
3 cloves garlic roasted
juice of 2 lemons
2 tbsp sesame oil
1/2 tsp Sriracha sauce
Salt & pepper to taste
If using a fresh pumpkin, scoop out and discard all the seeds and stringy parts, then scoop out pumpkin flesh
Put pumpkin flesh on a parchment lined baking sheet into a 350 degree oven. Put the garlic along side, drizzled with a little oil and wrapped in foil. Roast for about 45 minutes, or until pumpkin is fork tender.
Remove pumpkin from oven and allow to cool
In a food processor, put roasted pumpkin, (or canned pumpkin puree), garlic, chick peas, tahini, lemon juice, sesame oil, & Sriracha sauce.
Process until smooth. Season with salt & pepper to taste.
Transfer hummus to a covered container and refrigerate for at least an hour.
Serve with pita chips, veggies or fruit.
The pumpkin can be roasted ahead of time, cooled and refrigerated until you want to make the hummus